makes one 10- to 12-inch (25 to 30 cm) oval flatbread, or 6 to 8 servings
Milos and Kimolos, two islands in the Cyclades, are known for a few regional specialties, among them open-faced pies that are typically either sold at the local bread baker’s or made at home. There are a few variations, including one topped with olives and another topped with watermelon mash. This recipe, with a topping of fresh tomatoes and oregano, makes a nice snack, a great addition to the table for a dinner party, or a good lunch, accompanied by a fresh greens salad.
FOR THE DOUGH
1 (¼-ounce / 7 g) package active dry yeast (2¼ teaspoons)
1½ cups (360 ml) warm water, plus more as needed
1¾ cups (235 g) bread flour
1½ cups (190 g) all-purpose flour
1 teaspoon salt
FOR THE TOPPING
⅓ cup (80 ml) extra-virgin Greek olive oil, plus more as needed
2 large onions, chopped
2 ripe but firm large tomatoes, chopped
2 tablespoons fresh oregano
Salt and freshly ground black pepper
In the bowl of a stand mixer, dissolve the yeast in the warm water and cover with a kitchen towel. Let stand for 5 minutes or until it starts to bubble.
In a separate bowl, mix together the two flours and the salt.
Fit the mixer with the dough hook attachment. With the mixer running on low speed, slowly add the flour mixture to the yeast mixture and knead with the dough hook until combined, then increase the speed to medium and knead until a dough mass forms. Add a little more warm water as needed if the mixture is too dense, or a little more flour if it is too loose. Knead on medium speed until the dough is smooth and nothing sticks to the sides of the bowl. Cover the bowl with plastic wrap and let stand in a draft-free place for 1 hour, or until the dough doubles in bulk.
Meanwhile, make the topping: In a large skillet, heat the olive oil over medium heat. Add the onions and cook for about 5 minutes, or until they start to soften. Add the chopped tomatoes, raise the heat to medium-high, and cook until most of the liquid has cooked off. Remove from the heat.
Preheat the oven to 325ºF (160ºC). Oil a large square or rectangular baking pan.
Gently punch down the dough and, using a rolling pin, roll it out on a lightly floured surface to the size of the prepared pan. Gently place the dough in the pan, cover, and let the dough rise again for 15 minutes.
Spread the tomato-onion mixture evenly over the dough. Season with the oregano and salt and pepper to taste. Bake for about 1 hour, or until the dough is crisp and the topping is lightly charred. Remove from the oven, let cool slightly, and serve.
